## Methi Pakoda Kadhi Recipe – Punjabi Kadhi Pakora (North Indian Recipes Style)
Discover how to make a delicious and authentic **Methi Pakoda Kadhi Recipe – Punjabi Kadhi Pakora** with this easy-to-follow recipe. A traditional **North Indian Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes
**Cuisine:** North Indian Recipes
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Methi Pakoda Kadhi Recipe – Punjabi Kadhi Pakora:
* 1/2 cup Methi Leaves (Fenugreek Leaves) – finely chopped
* 1 Onion – finely chopped
* 1 cup Gram flour (besan)
* 1 teaspoon Red Chilli powder
* 1/2 teaspoon Turmeric powder (Haldi)
* 1/4 teaspoon Enos fruit salt – or baking powder
* 1 teaspoon Ajwain (Carom seeds)
* 1/4 teaspoon Asafoetida (hing) – Asafoetida
* Sunflower Oil – for frying the methi pakoras
* 1 cup Curd (Dahi / Yogurt)
* 3 tablespoons Gram flour (besan)
* 1/2 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Red Chilli powder
* 1 teaspoon Coriander Powder (Dhania)
* Salt – as required
* 2 tablespoons Ghee
* 1 teaspoon Cumin seeds (Jeera)
* 1 Dry Red Chilli
* 2 inch Cinnamon Stick (Dalchini)
* Coriander (Dhania) Leaves – for garnish if required
### Step-by-Step Instructions to Make Methi Pakoda Kadhi Recipe – Punjabi Kadhi Pakora:
1. first step is to make the pakora.
2. Take a large bowl and mix all the ingredients for the pakoras like – Gram Flour, Red Chili powder, methi leaves, onion, Turmeric powder, Enos Fruits salt, Asafoetida, Salt and Carom seeds.
3. Add little water at a time and make a thick pakora batter.
4. Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the pakora batter into the cavities and pan fry them until it is brown and crisp on all sides.
5. Once the methi pakoras are done, keep them aside.
6. The next step is to make the Kadhi.
7. In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt.
8. Add 2-1/2 cups of water and mix the kadhi mixture well.
9. Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick.
10. Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes.
11. This simmering process allows the kadhi to get all the flavors.
12. After 10 minutes of simmering, add the pakoras into the kadhi and simmer the pakoras for another 5 to 8 minutes until they become soft.
13. While the Methi Pakoda Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies.
14. Allow them to crackle.
15. Give the Methi Kadhi Pakoda a taste and adjust the salt and spices accordingly.
16. Once done, transfer the Methi Pakoda Kadhi to a serving bowl.
17. Pour the tadka over the Methi Pakoda Kadhi and give it a swirl and serve hot.
18. Serve the Methi Pakoda Kadhi Recipe along with Multigrain Methi Thepla, Aloo Simla Mirch Ki Sabzi and salad by the side for a delicious lunch or dinner.
### Tips for the Best Methi Pakoda Kadhi Recipe – Punjabi Kadhi Pakora:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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